MichelleS Chocolate Chip Cookies Recipe

Name: MichelleS Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 1 1/2 cups bread flour or regular; 1 1/4 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons coarse salt (I used sea salt) or 1 teaspoon if using salted butter; 1 1/4 cups unsalted butter (2 1/2 sticks); 1 1/4 cups (10 ounces) packed light brown sugar; 1 cup plus 2 tablespoons (8 ounces) granulated white sugar; 2 large eggs; 2 teaspoons vanilla extract; Ghirardelli chocolate chips - 1/2 bag semi-sweet, 1/2 bag bittersweet (60% cocoa), & 1/2 bag of milk chocolate

Servings: persons

1 1/2 cups cake flour
1 1/2 cups bread flour or regular
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used sea salt) or 1 teaspoon if using salted butter
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups (10 ounces) packed light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated white sugar
2 large eggs
2 teaspoons vanilla extract
Ghirardelli chocolate chips - 1/2 bag semi-sweet, 1/2 bag bittersweet (60% cocoa), & 1/2 bag of milk chocolate

1
1. Sift together the dry ingredients (flour through salt). Set aside.
2
2. Use an electric mixer to combine the butter and sugars- mixing until the mixture is very light, about 3 minutes. Mix in the eggs, one at a time. Add the vanilla. Reduce the speed to low, add the dry ingredients and mix just until the dry ingredients are incorporated. Stir in the chocolate chips. Place the dough in an airtight container and refrigerate 24 hours before baking (and up to 72 hours).
3
3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper (I forgot this part which is why they stuck!)
4
4. Use xx ice cream scoop. Sprinkle each ball of dough with a small pinch of sea salt, if desired.
5
5. Bake until the edges are golden brown and the center is lighter and soft, 10 to 12 minutes.

1384

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups cake flour, 1 1/2 cups bread flour or regular, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, and more.

Yes, MichelleS Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

MichelleS Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions

MichelleS Chocolate Chip Cookies